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Number of items: 2.

Conference or Workshop Item

Azwin, Ahmad and Mimi Sakinah, A. M. and S. Mohd, Ahmadi (2016) Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology. In: Proceedings of The National Conference for Postgraduate Research (NCON-PGR 2016) , 24-25 September 2016 , Universiti Malaysia Pahang (UMP), Pekan, Pahang. pp. 607-615.. (Published)

Thesis

Azwin, Ahmad (2019) The roles of xanthan gum, potato starch, and sorbitol in the formulation of gluten free bread. Masters thesis, Universiti Malaysia Pahang (Contributors, UNSPECIFIED: UNSPECIFIED).

This list was generated on Thu Nov 21 21:35:00 2024 +08.